Lamb with Parsley Rice

Recipe Cuisine: Middle Eastern
Recipe Category: meat
Recipe Serves: 4

Recipes Ingredients:

4 Lamb sirloin or shoulder chops
1/2 lemon
1 cup uncooked regular long grain
rice
1 cup sliced mushrooms (about
3 ounces)
2 cups water
1/4 teaspoon salt
1 clove garlic, finely chopped
1 tablespoon chopped fresh rosemary
1 teaspoon ground mustard
1/4 teaspoon salt
1/4 cup chopped fresh parsley
2 tablespoons pine nuts

Recipe Instructions:

Spray 10-inch nonstick Skillet with nonstick cooking spray. Trim fat from Lamb chops. Squeeze Juice from lemon onto lamb. Cook Lamb in Skillet over medium heat, turning once, until brown; drain. Remove from skillet; drain. Mix rice, mushrooms, water, 1/4 teaspoon salt and the Garlic in same skillet; place Lamb on top. Mix rosemary, mustard and 1/4 teaspoon salt; sprinkle evenly over lamb. Heat to boiling; reduce heat. Cover and simmer 14 minutes (do not lift cover or stir). Remove from heat; let stand 10 minutes. Remove lamb; keep warm. Stir parsley and pine nuts into Rice mixture. Serve with lamb. 4 servings